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Harvest Salad

4

15 min

Harvest Salad

Harvest Salad Photo 1

Time

15 min

Serving

6 persons

Calories

338

Rating

4.00★ (554)

Cuisine

Author: Victoria Buriak
Spinach salad with blue cheese, walnuts, and dried cranberries. If you can't find walnut oil, olive oil may be substituted.

Ingredients

  • walnuts: 0.5 cup (chopped)
  • bunch spinach, rinsed and torn into bite-size pieces: 1 piece
  • cranberries: 0.5 cup (dried)
  • crumbled blue cheese: 0.5 cup
  • tomatoes: 2 piece (chopped)
  • avocado: 1 piece (diced)
  • red onion: 0.5 piece (sliced)
  • red raspberry jam (with seeds): 2 Tbsp
  • red wine vinegar: 2 Tbsp
  • walnut oil: 0.33333 cup
  • black pepper: (to taste, freshly ground)
  • salt: (to taste)

Metric Conversion

Stages of cooking

Harvest Salad Photo 21
Harvest Salad Photo 32
Harvest Salad Photo 4 3
  1. Preheat oven to 375 degrees F (190 degrees C). Arrange walnuts in a single layer on a baking sheet. Toast in oven for 5 minutes, or until nuts begin to brown.
    Harvest Salad Photo 2
  2. In a large bowl, toss together the spinach, walnuts, cranberries, blue cheese, tomatoes, avocado, and red onion.
    Harvest Salad Photo 3
  3. In a small bowl, whisk together jam, vinegar, walnut oil, pepper, and salt. Pour over the salad just before serving, and toss to coat.
    Harvest Salad Photo 4

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